Vegan or not, you will love this meatless version of Chinese pancakes! I’ve given this classic dish a vegan makeover using king oyster mushrooms, they perfectly mimic the taste and texture of duck. Served with pancakes, cucumber, spring onion and Peking sauce, it’s an easy homemade ‘fakeaway’.
Makes 12, prep time 15 minutes, cooking time 25-30 minutes
INGREDIENTS
8 large king oyster mushrooms
2 tsp Chinese five-spice
1 tbsp sesame oil
TO SERVE
10-12 store-bought Chinese pancakes
4 spring onions, finely sliced into matchsticks
½ cucumber, de-seeded & sliced into matchsticks
Peking duck sauce
Sesame seeds (optional)
METHOD
Preheat the oven to 150°C.
Prepare the mushrooms by removing the caps.
Use a fork to shred the mushrooms.
Pushing the fork into the stem, drag it down in a combing motion.
Pull apart any thicker parts, ensuring the strips are even. (Step: 1)
Add the mushrooms to a bowl with the sesame oil and five-spice. (Step: 2)
Toss to coat the mushrooms in oil and seasoning.
Spread the mushrooms over a lined baking tray, and place in the centre of the oven; cook for 25-30 minutes or until crispy.
Heat the pancakes according to the pack instructions.
To serve, spread a generous amount of Peking sauce over the pancakes, then top with oyster mushroom, cucumber, spring onion and sesame seeds.
Roll, serve and enjoy.
